Living Without Magazine featured these great sugar cookies in their December/January 2009 issue. To order Living Without Magazine go to www.livingwithout.com. You can also sign up to receive emails with their great recipes, like this cookie recipe. If you are new to the gluten-free world or looking for more help with the diet, I highly recommend this magazine.

Preheat oven to 350 degrees. Line two cookie sheets with parchment paper.

Lightly flour your work surface and rolling pin. Roll out dough to ¼-inch thickness and cut into shapes with your favorite cookie cutters. Using a thin spatula, transfer cookies to cookie sheets. Gather up remaining scraps of dough and roll out again, cutting and rolling until you’ve used it all.

Bake cookies in preheated oven on center rack for 10 minutes. Cool on cookie sheets for 10 minutes before transferring to wire rack.

To make icing, combine all icing ingredients and mix until smooth. For colored icing, add a few drops of
food coloring.

TIP: If you use egg replacer instead of eggs to make cookies, follow directions up to step 4. Roll out soft dough between two sheets of parchment or wax paper until the dough is ¼-inch thick. Transfer the dough, still between parchment paper, to a cookie sheet and chill for 2 hours. Remove from refrigerator and let sit about 5 minutes. Remove top sheet of parchment paper. Cut out cookies with your favorite cookie cutters. Egg-free dough is slightly more crumbly, so use your hands to pinch the edges together as necessary. Transfer cookies to a parchment-lined cookie sheet. Once you’ve cut out the first round of cookies, proceed as the recipe instructs, gathering up scraps of dough, lightly flouring your work surface and rolling pin, and rolling out remaining dough and cutting cookies.